Blueberry Ice cream (No-Churn Recipe)
Calories: 7
Adjust Servings Here: 10 servings
Description
Indulge in the simplicity of homemade, no-churn blueberry ice cream, a delightful treat that requires just a few ingredients. Blend fresh blueberries with sweetened condensed milk, vanilla extract, and whipped cream until smooth and creamy. Freeze until firm, and enjoy the fruity flavor in every scoop without needing an ice cream maker.
Ingredients
- 240 ml (1 cups) Whipping cream (83% plus)
- 120 ml (cup) Sour Cream
- 120 ml (½ cup) Condensed milk
- 200 g (7 oz) Blueberries
- 1 tsp Vanilla extract optional
Instructions
- In the bowl of a stand mixer, with the whisk attachment, whip the whipping cream and sour cream until soft peaks240 ml Whipping cream, 120 ml Sour Cream
- Next, add the condensed milk and vanilla extract. Mix a minute more to combine.120 ml Condensed milk, 1 tsp Vanilla extract
- Pulse the blueberries in a blender, then pass them through a sieve - discard the skins and set the juice aside. Then, add the blueberry puree to the whipped cream mixture and combine.200 g Blueberries
- Pour into an ice cream storage container and freeze for at least 4 hours or overnight.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov_kitchen on instagram or #hashtag it #veenaazmanovkitchen